Directions

Mix the honey, soy sauce, water and pepper flakes in a small bowl. Set aside.

Fill a medium-large sized serving bowl with hot tap water and add the dry rice sticks/noodles. Set aside.

Spray a large frying pan or wok with cooking spray. Cook the garlic, ginger and chicken together until no pink remains in the chicken, stir frequently so as not to brown the chicken or garlic.

Add the diced veggies (onions, beans, peas and squash) to the frying pan and about half of the soy sauce/honey mixture. Stir and cook until the veggies are tender, but not overdone and mushy. Remove the chicken and veggies from the pan, but leave the juices in the pan.

Drain the water from the rice sticks/noodles and add them to the frying pan. Cook the noodles until they are tender. They are very thin and could easily be overcooked quickly, so watch them closely. You might have to add water to the noodles, but don't add too much, just enough to cover the bottom of the pan. Once they are finished, remove them from the pan.

Add the cornstarch to the remaining soy sauce/honey mixture and add to the frying pan. Depending on how much is left, you might have to add some water. Stir the mixture constantly over low-medium heat until it thickens. Pour about 1/2 the thickened mixture over the chicken and the other 1/2 over the noodles

(Note: For the final mixture, you want enough of a final thickened mixture to coat the chicken/veggies and the noodles, so judge how much water to add according to the size of the chicken/veggie and noodles you've just cooked.)

Serve some of the noodles and some of the chicken/veggie mixture in lettuce leafs.